Sweet & sticky Grilled Teriyaki Chicken Wings
Grilled teriyaki chicken wings make a perfect addition to any casual backyard dining menu.
Take it one step further and make it the whole afternoon or evening and just keep the wings coming, make a combo-platter and add some of the wings from this Honey-Hot Buffalo Wings recipe and this Honey-Garlic chicken wing recipe.
Serves: 4 - 6 (24 split wings)
Prep time: 15 minutes
For best results marinate 4 hours up to overnight
Add the wings to a resealable plastic bag and pour in the marinade.
Refrigerate for at least 4 hours or up to overnight (better).
Bring to a gentle boil stirring constantly and then reduce the heat to medium and simmer for 10 minutes.
Add 1/4 cup hot water to a measuring cup and stir in 1 tablespoon of cornstarch until fully dissolved.
Stir in the cornstarch mixture to the teriyaki sauce and keep stirring.
This will thicken the sauce as you stir. If after a minute the sauce isn't as thick as you'd like repeat the cornstarch blend again with another tablespoon.
Don't overdo the cornstarch - it takes time for it to take effect and thicken the sauce. If you've made it too thick then add some water to thin it out.
Set the sauce aside and keep covered when done.
Add the marinated teriyaki wings to the grill.
Now would be a good time to get someone to go and get you another beer.
As they begin to develop nice char marks and brown up you can start to baste them with the teriyaki sauce.
Pour a small amount of the sauce from the saucepan into a small bowl to use for basting.
If you just baste from the saucepan you may contaminate the sauce and won't be able to use it for dipping.
As they cook, remove them from the grill and serve with the reserved teriyaki dipping sauce.
Share Your CommentsJoin the Conversation...
Grilling Tips for Chicken
BBQ Rotisserie Tips